Description
This Salmon Spinach Lasagna is a creamy, nutrient-packed twist on the classic Italian favorite. Layers of tender lasagna noodles are filled with a savory mixture of cooked salmon, fresh spinach, and creamy ricotta cheese, all smothered in a rich homemade white sauce and topped with melted mozzarella. Perfectly baked to golden bubbly perfection, this dish combines seafood and greens in a hearty, comforting meal that’s ideal for family dinners or special occasions.
Ingredients
Scale
Lasagna
- 9 lasagna noodles
- 2 cups cooked salmon, flaked (fresh, canned, or smoked)
- 4 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and drained)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- Salt and black pepper to taste
White Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (or half and half)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Cook the Lasagna Noodles: Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- Prepare the White Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a smooth roux.
- Thicken the Sauce: Gradually whisk in the milk, stirring constantly to prevent lumps. Continue cooking until the sauce thickens, about 3-4 minutes.
- Add Cheese and Seasoning: Stir in the Parmesan cheese and season with salt, pepper, and nutmeg if using. Remove from heat and set aside.
- Prepare the Filling: In a large bowl, combine the flaked cooked salmon, chopped spinach, ricotta cheese, half a cup of shredded mozzarella, Parmesan cheese, garlic powder, onion powder, dried basil, salt, and pepper. Mix thoroughly until evenly combined.
- Preheat the Oven: Set your oven to 350°F (175°C) to warm up while assembling the lasagna.
- Grease the Baking Dish: Lightly coat the bottom of a 9×13-inch baking dish with a small amount of the prepared white sauce to prevent sticking.
- Assemble the First Layer: Lay 3 lasagna noodles evenly across the bottom of the dish. Spread one-third of the salmon-spinach mixture over the noodles, followed by a thin layer of white sauce.
- Repeat Layers: Add a second layer of 3 noodles, another third of the filling, and white sauce. Repeat once more for a third layer of noodles, filling, and sauce.
- Add Cheese Topping: Sprinkle the remaining shredded mozzarella evenly over the top layer.
- Bake Covered: Cover the lasagna with aluminum foil and bake for 25 minutes to cook through and meld flavors.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing to help it set. Serve warm with a fresh salad or garlic bread.
Notes
- Use fresh salmon for best flavor, but canned or smoked salmon works well for convenience.
- Fresh spinach can be substituted with frozen; just be sure to thaw and squeeze out excess water.
- Do not skip resting the lasagna after baking—it helps the layers hold together when serving.
- For a lighter version, substitute whole milk with 2% or use part-skim cheeses.
- To save time, you can use no-boil lasagna noodles, adjusting cooking time accordingly.
